Here’s the recipe for a richly flavorful healthy shepherds pie that’s quick and easy to make with just one skillet. The perfect vegetarian weeknight meal!
I love a bowl of good, old-fashioned shepherds pie on cold, snowy days.
It’s just everything about those days that begin with bulky coats and boots and hats and icy roads and slushy sidewalks … and end with the sun setting at 4pm.
A steaming hot bowl of richly flavorful hearty shepherds pie, all topped with a golden cheddar mashed potato crust. It helps on those days.
But here’s what I don’t love about shepherds pie, though:
All of the steps required to assemble the recipe.
And, even worse:
The towering pile of pots and pans I’m left with after the dish is served.
Preparing a healthy shepherds pie (and cleaning up the tornado in the kitchen afterwards) seems to take twenty times longer than the actual time I spend eating and enjoying my dinner…
The good news, though, is that I came up with a recipe that solves every shepherds pie dilemma.
This particular recipe is really easy, it’s all cooked in one simple skillet, and it’s healthy and vegetarian too.
For this healthy vegetarian shepherds pie, I use lots of shortcuts.
Like microwaving the potatoes.
And using small white potatoes (the kind with a really thin skin) so I don’t have to peel them.
And using pre-sliced mushrooms and pre-peeled baby carrots.
You can prepare this healthy shepherds pie in about 40 minutes. And, you need just one skillet!
So, after dinner, there won’t be a pile of pots and pans lurking around the sink and calling your name.
I also made this vegetarian recipe healthy by adding veggies like carrots and mushrooms.
Plus black beans to make it extra hearty and filling for those freezing cold nights!
Here’s the recipe for Healthy One-Pot Skillet Shepherds Pie:
Print
Healthy One-Pot Skillet Shepherds Pie
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Healthy Vegetarian
Description
Here’s the recipe for a richly flavorful healthy shepherds pie that’s quick and easy to make with just one skillet. The perfect vegetarian weeknight meal!
Ingredients
- 5 small white or yellow potatoes
- 1 cup milk
- 2 Tablespoons olive oil
- 1 1/4 cups carrots, diced
- 1 clove garlic, minced
- 1/3 small onion, diced
- 8 ounces mushrooms, diced
- 2 Tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- 1/2 cup dry red wine
- 15 ounces black beans, drained and rinsed
- 1 cup frozen sweet corn kernels
- 2/3 cup grated sharp cheddar cheese
- Sea salt and ground black pepper
Instructions
- Using a fork, pierce several holes throughout each potato. Place potatoes on a microwave-safe dish and microwave until potatoes are tender when pierced with a fork, about 8-12 minutes.
- Place potatoes in a mixing bowl, add the milk, and mash potatoes using a potato masher. Season thoroughly with salt and pepper, and set aside.
- Meanwhile, heat the olive oil in a large oven-safe skillet over medium-high heat. Add the carrots and cook until softened, about 4 minutes.
- Reduce the heat to medium and add the garlic, onions, and mushrooms. Season with salt and pepper. Cook until veggies are softened and the liquid from the mushrooms is cooked away, about 2-3 minutes.
- Add the tomato paste, thyme, and cinnamon and stir until well combined.
- Add the red wine and cook until wine is reduced, about 2 minutes.
- Add the corn and black beans, and stir until well combined. Season with salt and pepper.
- Remove the skillet from the heat and smooth out the filling so it’s evenly spread across the skillet.
- Spread the mashed potatoes so that they form a smooth and even “crust” on top of the filling. Spread the cheddar evenly over the top of the potatoes.
- Turn on the oven broiler and place the skillet under the broiler. Cook until the cheese turns golden, about 4-5 minutes. Remove, allow to cool slightly, and serve.
Pin on Pinterest:
For Related Recipes, Check Out:
Healthy One Pot Jambalaya: Shrimp & White Bean
Easy 30-Minute Eggplant Pasta Skillet
